White Chicken Enchiladas

10 soft taco shells or tortillas

2 C cooked, shredded chicken

2 C shredded Monterey Jack Cheese (I used Tex Mex)

3 T butter

3 T flour

2 C chicken broth

1 C sour cream

1-4 oz can diced green chilies

Preheat oven to 350 degrees.  Grease or spray a 9 x 13-inch pan. Mix chicken and one cup cheese. Roll up in tortillas and place in pan. In a saucepan, melt butter, stir in flour and cook one minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly. Stir in sour cream and chilies.  Do not bring to a boil, you do not want curdled sour cream. Pour over enchiladas and top with remaining cheese.  Bake 22 minutes and then broil for three minutes to brown the cheese.